This Charcoaled Chuck Roast delivers rich, savory flavors with a smoky char from the grill. The beef is first tenderized and then soaked in a robust marinade of red wine vinegar, olive oil, lemon juice, and aromatic herbs like thyme and bay leaf. This process ensures the meat stays juicy and flavorful throughout cooking. While the recipe suggests a microwave pre-cook step to speed up the process, the final grilling over hot coals adds an undeniable depth of flavor and beautiful sear. Perfect for weekend gatherings or when you crave hearty, home-style comfort food, this dish slices beautifully and serves a crowd. It&# 226;ÂÂs a satisfying main course that balances acidity, herbaceousness, and the deep umami of charred beef.
Charcoaled Chuck Roast
Description
This Charcoaled Chuck Roast delivers rich, savory flavors with a smoky char from the grill. The beef is first tenderized and then soaked in a robust marinade of red wine vinegar, olive oil, lemon juice, and aromatic herbs like thyme and bay leaf. This process ensures the meat stays juicy and flavorful throughout cooking. While the recipe suggests a microwave pre-cook step to speed up the process, the final grilling over hot coals adds an undeniable depth of flavor and beautiful sear. Perfect for weekend gatherings or when you crave hearty, home-style comfort food, this dish slices beautifully and serves a crowd. It&# 226;ÂÂs a satisfying main course that balances acidity, herbaceousness, and the deep umami of charred beef.Ingredients
Directions
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Prepare the charcoal grill for indirect medium-high heat, ensuring you have hot coals ready for grilling.
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Pat the chuck roast dry and sprinkle one side with 1 teaspoon of seasoned meat tenderizer.
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Pierce the seasoned side deeply all over with a fork to help the tenderizer penetrate the meat.
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Turn the roast over and repeat the process on the other side with the remaining tenderizer.
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Let the roast stand at room temperature for 30 minutes to allow the tenderizer to work.
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In a large glass baking dish, whisk together red wine vinegar, olive oil, lemon juice, instant minced onion, dried thyme, and the crushed bay leaf.
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Place the roast in the dish and turn it to coat thoroughly with the marinade.
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Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, turning the roast and spooning marinade over it periodically.
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Remove the roast from the marinade and discard the liquid; scrape off any large herbs or onion pieces to prevent burning on the grill.
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Sprinkle the roast generously with medium-grind black pepper.
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Place the roast in a microwave-safe dish and microwave on high for 5 minutes.
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Turn the roast over and microwave on high for another 5 minutes to partially cook the interior.
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Immediately transfer the roast to the preheated charcoal grill.
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Grill over hot coals for 30 to 40 minutes, turning occasionally, until the desired doneness is reached (internal temperature of 135ðF-145ðF for medium).
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Remove from grill and let rest for 10 minutes before slicing diagonally against the grain.
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Serve warm, spooning any accumulated juices from the resting plate over the slices.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 20.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 10.6mg4%
- Sodium 9.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
